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| 黄酒风味物质的香气强度与结构关系的研究进展 | |
| 引用本文： | 李红蕾,冯涛. 黄酒风味物质的香气强度与结构关系的研究进展[J]. 上海轻工业高等专科学校学报, 2011, 0(1): 37-41 |
| 作者姓名： | 李红蕾 冯涛 |
| 作者单位： | 上海应用技术学院香料香精技术与工程学院,上海200235 |
| 基金项目： | 上海市科学技术委员会科研计划项目（09ER1431300） |
| 摘 要： | 介绍了黄酒中风味物质的研究及评价方法,就黄酒中挥发性风味物质与香气强度定量关系的研究现状做了论述。从风味物质的嗅觉阈值出发,进一步阐述了黄酒中的醇、酯、酸、醛等挥发性风味化合物的香气强度与分子连接性指数之间的定量关系,并对今后黄酒的发展趋势进行了展望。 |
| 关 键 词： | 黄酒 风味物质 嗅觉阈值 香气强度 分子结构性指数 |
Study Progress of the Relationship between Aroma Strength and Structure of Rice Wine Flavor Substances |
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| LI Hong-lei,FENG Tao. Study Progress of the Relationship between Aroma Strength and Structure of Rice Wine Flavor Substances[J]. Journal of Shanghai Institute of Technology(Natural Science), 2011, 0(1): 37-41 | |
| Authors: | LI Hong-lei FENG Tao |
| Affiliation: | (School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 200235,China) |
| Abstract: | The research and evaluation methods on rice wine flavor substances were reviewed.The status of the quantitative relationship between the volatile flavor substances in wine and aroma strength was also reviewed.From the view point of the odor threshold of flavor substance,the quantitative relationship between the aroma strength of volatile flavor compounds of the rice wine such as alcohols,esters,acids,aldehydes,etc.and the molecular structural index was further studied.Meanwhile,future developments of rice wine were prospected. |
| Keywords: | Yellow Wine flavor odor threshold aroma strength molecular structural index |
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